The Perfect Caesar Salad

5 from 7 votes

There’s nothing like a classic Caesar Salad, but let’s take it up a notch, WGC style! Instead of traditional croutons, we’re sprinkling on buttery, golden panko for the ultimate crunch in every bite. And don’t worry about whisking up a dressing with raw egg—this homemade version is quick, creamy, and totally foolproof. It’s everything you love about a Caesar Salad, only better, easier, and with a little extra flair.

Prep Time10

Cook Time5

Total Time15

Course: Salad, Lunch

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

For the Caesar Salad

½ cup grated parmesan cheese
⅓ cup mayonnaise
¼ cup lemon juice
2 tablespoon olive oil
2 cloves garlic minced
2 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper

For the Salad

4 heads baby romaine or little gem
1 cup panko bread crumbs
2 tablespoon butter
2 tablespoon olive oil
freshly grated parmesan cheese

Instructions

In a small bowl, whisk together Parmesan, mayonnaise, lemon juice, olive oil, garlic, Dijon mustard, Worcestershire sauce, salt and pepper. Taste and adjust the seasoning if needed. Refrigerate until ready to use.
Heat butter and olive oil in a skillet over medium heat. Once melted and sizzling, add the panko. Stir frequently until the breadcrumbs turn golden brown and crispy (about 3-5 minutes). Remove from heat and let cool.
Combine the baby romaine or little gem lettuce pieces in a large bowl and toss generously with the Caesar dressing, ensuring even coverage. Transfer to a shallow bowl or platter.
Sprinkle the crispy panko evenly over the lettuce pieces. Don’t be shy—you want a little crunch in every bite. Finish with an extra shower of freshly grated Parmesan cheese for the ultimate umami punch.

Nutrition